MM: Indian Carrot Salad
---------- Recipe via Meal-Master (tm) v8.05
Title: Indian Carrot Salad
Categories: Diabetic, Salads, Vegetables, Vegetarian, Side
dishes
Yield: 8 Servings
1 tb Corn oil
1 tb Lime juice
1/2 ts Cumin; ground
1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Garlic; minced
4 c Carrots; sliced & cooked
1/2 c Wheat sprouts or cooked
Wheat berries; for garnish
Whisk oil and lime juice together in large bowl.
Whisk in cumin, cinnamon, salt and grlic. Sir in
carrot. Cover and refregerate until cold. Serve
chilled, garnished with wheat sprouts. Food Exchanges
per serving: 2 VEGETABLE EXCHANGES; CHO: 10g; PRO: 1g;
FAT: 2g; CAL: 61; LOW-SODIUM DIETS: This recipe is
suitable.
Source: The Art of Cooking for the Diabetic by Mary
Abbot Hess.,R.D.,M.S. and Matharine Middleton Brought
to you and yours via Nancy O'Brion and her Meal Master
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